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Cherry Chocolate Chunk Ice Cream

July is National Ice Cream Month and I'm joining some blogger friends for a virtual Ice Cream Social! I had a recipe chosen months ago but then the June/July issue of Taste of Home magazine came and the Cherry Ice Cream caught my eye. This is my first recipe that uses a cooked custard for the base and it comes together pretty easily. The thickened mixture is then put into a bowl and refrigerated overnight. Then you take the cold custard and add it to your ice cream maker. I have the KitchenAid attachment and after a brief panic of not being able to find the churner parts I had it set up and mixing. This recipe makes two quarts so you want to divide the custard into 2 batches. Cherries are added at the beginning of the churn and again at the end. This makes 2 quarts so I refrigerated the other half of the custard/cherry mixture while the first churned. In addition to the cherries called for in the recipe I added chocolate chunks during the last five minutes of processing. I always e
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Grilled Naan Bread

N is for Naan! This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. I've had my N recipe printed out for weeks and was equally dreading it and excited about it.  I still haven't completely conquered by fear of yeast but I'm getting there. This Grilled Naan from King Arthur Baking Company starts with making a sponge, which sounds more complicated than it is. In a large mixing bowl you combine flour, yeast and water and then cover it and let it sit for 4 hours. It will get bubbly and smell good.  I actually made mine in late afternoon to bake the next day so it sat out overnight, the recipe says it's okay to sit for up to 16 hours. Then you add some more flour, cream of tartar, salt, baking soda and yogurt and knead it until it becomes a smooth, soft dough. I l

Strawberry Kuchen

  This month's Taste of Home magazine Bakeable challenge is Blueberry Kuchen but it's strawberry season here so I made it with those instead. Kuchen roughly translates to "cake" and this version calls for simple ingredients and really lets them shine. First you combine the dry ingredients, flour, sugar, baking powder, lemon zest, nutmeg and salt. Then you add in milk, egg, melted and slightly cooled butter and vanilla.  Once it's well combined you spread it in a 13x9 baking dish. Sprinkle the top with strawberries, blueberries or the berry of your choice making sure to get into the corners and distribute them evenly. For the crumb topping, more melted butter, sugar and flour mixed together with a fork until crumbly. I also grated in a bit of the nutmeg since I already had it and the Microplane out. Sprinkle it over the top of the strawberries, again making sure to get into the corners. Mine baked for about 45 mins in the glass baking dish I used. It didn't say

Chive Blossom Vinegar

The first spring after we purchased our house I was excited to walk around the yard and see what the previous owner had left behind in the garden.  One of the surprises was a large area of chives up against the foundation of the sun room. This year I finally got to take advantage of the beautiful blossoms along with the chives themselves.  I searched ideas and decided to make some chive blossom infused vinegar. I snipped the blossoms right beneath the flower and then I gave them a good rinse to lose any hitchhiking critters.  They went for a ride in the salad spinner and then I added them to a quart jar.  I had read conflicting information on whether to heat up the vinegar or not, in the end I didn't.  I used plain white vinegar because it's what I had on hand, champagne vinegar would also be nice. Make sure that you use a chopstick or skewer to get everything down underneath the vinegar. I used about 24 ounces. I used a plastic lid. I've read that the traditional metal lid